Rinquinquin Bomb Chocolate Mousse
• 1 confectioner thermometer
• 1 drummer
• 1 saucepan
• 1 Maryse
• 1 whip
For 4 people, please :
To be prepared the day before
A/Mousse with chocolate
• 20 cl whole liquid cream
• 150 gr dark chocolate Tablet Colombia Tumaco 76% (powerful and iodized taste) Whale in Cabosse
• 200 g milk chocolate Tablet Indonesia Asfarth 65% (sweet and floral taste) from Bonnat
40 % and 2.5 gr of gelatin
• 2 egg yolks
• 1 whole egg
• 45 g semolina sugar
• 3 cl of Rinquinquin
If you make a milk chocolate mousse, soak the gelatin cut into small pieces in a container filled with cold water.
Chop the chocolate and melt in a double boiler.
Mount the cream (very cold) to the mixer at medium speed to give it a soft and frothy texture.
Prepare the bomb paste. In a bowl, combine the yolks, egg, sugar and Rinquinquin.
Place the bowl in a double boiler and stir constantly until the temperature reaches 82°C.
Remove the salad bowl from the heat, add the wrapped gelatin if necessary and whip the mixture until it is lukewarm (45°C – 50°C).
Combine the two preparations: whisk in one third of the melted chocolate froth cream to obtain a shiny, elastic texture.
Gently warm in a double boiler.
Finish by gently incorporating the remaining cream, then the warm bomb paste, into the Maryse.
Refrigerate for about 12 hours
Remove the chocolate foam from the refrigerator before tasting.
Dressage and Decor :
Sink chocolate mousse in cookie cutters
Garnish a little dark chocolate frosting and dark chocolate chips before decorating.